Chocolate Cream Sauce

Boil ¼ pound grated chocolate with 1 cup water for 5 minutes; add sugar to taste; beat up the yolks of 3 eggs with 1½ cups sweet cream; add it to the chocolate; keep stirring until nearly boiling; remove from fire, add some vanilla essence and the beaten whites of the 3 eggs.

Chocolate Sauce

Boil ¼ pound grated chocolate with 1 cup water and 3 tablespoonfuls sugar for 5 minutes; beat up the yolks of 3 eggs with 1½ cups cold milk; add it to the chocolate; keep stirring until the sauce comes to a boil; instantly take it from the fire, beat for a few minutes longer and pour it into a sauce bowl; serve cold with cold pudding.

Almond Sauce

Remove the brown skin of 2 ounces of almonds, ground or chopped fine; put them in
a saucepan with 2 cups milk, 2 tablespoonfuls sugar, the yolks of 3 eggs and 1 teaspoonful of arrowroot; put the saucepan in a vessel of hot water; keep stirring until the sauce comes to a boil. Instead of almonds almond essence may be used; a little brandy may also be added if liked.

Lemon Cream Sauce

Put in a tin pail or cup 1½ cups milk, the yolks of 2 eggs and 2 tablespoonfuls
sugar; set in a vessel of hot water; beat with an egg beater until the sauce comes to a boil; remove from the fire; add ½ teaspoonful lemon essence; beat the whites to a stiff froth and stir them into the sauce.

Lemon Sauce

Mix 2 teaspoonfuls flour with a little cold water; put it in a saucepan; add 1 pint
boiling water, 1 tablespoonful butter and ½ cup sugar; stir until the sauce boils; then remove from the fire, add the juice of 1 lemon and a little of the grated rind and nutmeg.

Lemon Sauce (with Liquor)

Melt in a saucepan 1 tablespoonful butter; add ½ tablespoonful flour; when well mixed pour in 1 cup boiling water; boil 2 minutes; remove from the fire, pour sauce into a bowl; add the juice of ½ lemon, a little nutmeg and a glass of brandy; sweeten with sugar and serve hot. Very nice with rolly-poly pudding or apple dumplings. Sherry or Madeira wine may be used instead of brandy.

Lemon Custard Sauce

Place a saucepan with 1 pint milk, 3 whole eggs and 3 tablespoonfuls sugar over the fire and stir until it just comes to the boiling point; quickly remove, pour sauce into a dish, flavor with lemon essence and serve cold with cold pudding.

Lemon Sauce

Stir 1 tablespoonful butter with 4 tablespoonfuls powdered sugar to a cream; add by degrees 1 beaten egg, the juice and grated rind of ½ lemon, a little nutmeg and 4 tablespoonfuls boiling water; beat the sauce thoroughly for 5 minutes; put in a tin pail and set in saucepan of hot water; stir constantly until very hot, but do not allow it to boil.

Cream Sauce (with Jelly)

Beat ½ cup fruit jelly and the whites of 2 eggs to a stiff froth and serve with cold pudding.

Cream Sauce (with Jelly)

Stir 1 cup currant jelly until smooth; add 1 cup rich, sweet cream and beat with an egg beater to a froth; add a little arrack rum or Cognac and serve with cold pudding.

Sauce of Currants and Raspberries

Wash ½ pound red currants and raspberries; sprinkle with sugar and let them stand ½ hour; prepare a sauce the same as for Peach Sauce and stir the fruit through it.

Peach Sauce

Beat 1 tablespoonful butter with 4 tablespoonfuls powdered sugar to a cream; add the yolks of 2 eggs; beat until very light and creamy; then beat the whites of the 2 eggs to a stiff froth; add the sauce to them by degrees; keep on beating with an egg beater until all is well mixed together and stir 1 cup of fine, cut peaches through it; serve with boiled pudding.

Peach Sauce

To be served cold. Pare and cut in halves ½ dozen peaches; stew them in sugar syrup; press them through a sieve; thicken them with a little arrowroot or cornstarch; boil a minute, add a little white wine and serve. Or boil the peaches (after they are peeled and free from the stones) in sugar syrup until tender; then take them out, put in a dish, cut each half into 4 pieces and pour the liquor over them; then serve with tapioca pudding.

Fruit Sauce (not boiled)

Stir 1 cup raspberry juice and 1 of currants with 8 tablespoonfuls sugar for 20 minutes; serve with cold puddings. Or boil 2 teaspoonfuls cornstarch in water for a few minutes; sweeten with sugar; thin it with raspberry, currant or cherry juice; add a little Rhine wine and serve with cold pudding. This sauce is exceedingly nice when made of strawberries with the addition of the juice of 1 orange and a little grated skin.

Strawberry Custard Sauce

Place a small saucepan on the stove with 1 pint milk, the yolks of 2 eggs and 2 tablespoonfuls sugar; stir constantly until it comes to a boil; instantly remove from the fire, flavor with vanilla and set it away to cool; then stir 1 cup strawberries into it; beat the whites of the 2 eggs to a stiff froth and put it on top of the sauce. This sauce is excellent with strawberry shortcake. NOTE.--Any kind of fruit may be substituted for strawberries.

Hard Sauce (with Nuts)

Prepare a hard sauce of 1 tablespoonful butter and 5 tablespoonfuls powdered sugar; beat this until white; add by degrees the yolks of 2 eggs; beat the whites of 2 eggs to a stiff froth; add the sauce gradually to the whites; beat constantly with an egg beater; and lastly add 1 cup pounded or ground nuts, almonds, walnuts, hazel or hickory nuts. The nuts may be finely chopped if more convenient. This sauce may be prepared in the same manner with peaches, apricots (peeled and cut into pieces) or preserved pineapple.

Nut Sauce

Stir 1 tablespoonful butter with 5 tablespoonfuls powdered sugar to a cream; add the yolks of 2 eggs and a few spoonfuls of water; put it in a tin pail; set in a vessel of hot water; stir until hot; remove the sauce from the fire, add ½ cup fine, minced almonds and flavor with vanilla. Fine, chopped, stoned raisins may be used instead of almonds.

Sauce of Dried Cherries

Wash 1 pound dried cherries; put them into a mortar and pound fine; place them in a saucepan with 3 or 4 cups water over the fire; add a few zwiebacks, a piece of cinnamon and boil 1 hour; strain through a sieve, add a little claret and lemon juice and sweeten with sugar.

Raspberry Sauce

Set a saucepan on the stove with 1½ cups raspberry juice, ½ cup water, the juice and peel of 1 lemon, sugar to taste, 1 teaspoonful cornstarch and the yolks of 3 eggs; beat constantly with an egg beater until it comes to a boil; quickly remove it from the fire; beat for a few minutes longer; beat the whites of the 3 eggs to a stiff froth and stir them into the sauce.

Raspberry Sauce

Put in a small saucepan the peel of 1 lemon, a little piece of cinnamon, 1 cup water and 1 spoonful sugar; boil 5 minutes; mix 2 teaspoonfuls cornstarch with some cold water; add it to the contents of saucepan; boil a minute; add 1 cup raspberry juice or syrup and serve either hot or cold.

Strawberry Hard Sauce

Stir 2 tablespoonfuls butter to a cream with 1 cup powdered sugar; add the yolks of 2 eggs; beat until very light and stir 1 cup nice, ripe strawberries through it; put the sauce in a glass dish, cover with the beaten whites of 2 eggs and put some nice strawberries on top of the sauce. Any other kind of fruit may be used instead of strawberries. Or stir ½ cup butter with 1 cup powdered sugar to a cream; add the beaten white of 1 egg and 1 cup thoroughly mashed strawberries.

Sauce of Cherries

Remove the pits from ½ pound ripe cherries; put the stones into a mortar and pound them fine; put them, with the cherries, 1 pint water and a piece of cinnamon, in a saucepan; add ¾ cup sugar and boil slowly ½ hour; strain and thicken the sauce with 2 teaspoonfuls cornstarch; boil a minute, add ½ cup claret and serve.

Sauce of Cherries

Place in a saucepan 1 cup sugar, 1 cup water and ½ cup claret; when this boils add 1 pint of ripe cherries (without the pits); boil them 10 minutes; then take out the cherries and mix 1 teaspoonful cornstarch with a little water; add it to the sauce, boil a minute, strain and put cherries back into the sauce; serve cold.

Sauce of Apricots

Boil 3 tablespoonfuls apricot marmalade with 1 tablespoonful butter and ½ cup
water 5 minutes; add 2 tablespoonfuls brandy and serve with boiled suet, batter pudding or apple dumplings.

Strawberry Sauce

Boil in a saucepan 2 teaspoonfuls cornstarch in 1½ cups water with the rind of 1
lemon; take it from the fire, add 1 cup strawberry juice, a little Rhine wine or claret and sweeten with sugar.

Punch Sauce

Place a small vessel on the stove with 1 cup of rum, 2 tablespoonfuls powdered sugar,
the grated rind of ½ an orange and 1 teaspoonful vanilla essence; let it remain over the fire until the liquor catches a light flame; put on the lid for 1 minute; then remove it from the fire, add the juice of 1 orange and serve hot. This sauce is usually poured over the pudding.

Butter Sauce

In a small saucepan mix 1 tablespoonful flour with a little cold water; add by degrees 1 cup of boiling water, stirring constantly; set the saucepan over the fire, add 1 heaping tablespoonful butter in small pieces; continue stirring and boil for a few minutes.

Madeira Sauce

Mix 1 tablespoonful flour with 1½ spoonfuls butter; add 1½ cups boiling water;
boil 3 minutes, stirring constantly; remove from the fire, add ½ cup Madeira and 3 tablespoonfuls sugar.

Madeira Sauce

Set a small saucepan on the stove with the yolks of 3 eggs, 1 cup Madeira and 2
tablespoonfuls sugar; stir until it comes to a boil; then remove from fire and add by degrees 4 tablespoonfuls sweet cream, stirring constantly, and serve.

Bishop Sauce

Boil 2 ounces of sago in 2 cups water, with 1 tablespoonful fine minced or ground bitter almonds, a piece of cinnamon and the peel of 1 lemon; when sago is done strain it through a sieve, add 1½ cups claret, ¼ pound sugar and 1 teaspoonful of bishop essence.

Claret Sauce

Over the fire place a lined saucepan containing ½ bottle claret, 3 or 4 tablespoonfuls
sugar, 1 lemon cut into slices and freed of the pits, a piece of cinnamon and 1 small tablespoonful cornstarch mixed with water or wine; stir constantly until it comes to a boil; then strain and serve. Or boil 1 tablespoonful cornstarch in 1½ cups water, with piece of cinnamon and a few slices of lemon, for a few minutes; then remove from the fire; add ½ pint claret and sugar to taste.

Vanilla Syrup

Add ½ ounce fluid extract of vanilla to 1 gallon plain syrup. Another recipe: Rub ½
ounce citric acid with a little plain syrup; add 1 fluid ounce extract of vanilla and 1 gallon plain syrup.

Wild Cherry Bark Syrup

Pour 1 pint cold water over 4 ounces well bruised wild cherry bark; let it
stand for 36 hours; press out and let the liquid stand till clear; add 1½ pounds white sugar; stir until dissolved and strain through fine flannel bag; set away in well corked bottles.

Cherry Syrup

Pound a sufficient quantity of ripe cherries (with the pits) in a porcelain or stone
mortar; let it stand for 3 days; inclose them in a bag, press out the juice, add to each pint 1 pound sugar; let it boil up once, skim and put the syrup in bottles; cork and set away for use.

Apricot Syrup

the same way. Or pare and cut the peaches into pieces, crack a few of the stones, add
them to the fruit and let it stand 24 hours; then strain; allow for 1 pint juice 1 pound sugar; let it come to a boil; skim well and bottle.

Peach Syrup

Pare and cut the peaches into small pieces; put them in a preserving kettle with a little water; crack some of the peach stones, add them to the peaches and let boil slowly for 15 minutes; then strain through a flannel bag; add to 1 pint juice 1 pound sugar and boil a few minutes; skim well and bottle.

Blackberry Syrup

Mash the blackberries in a stone jar, cover and let them stand for 48 hours; then strain them through a bag; add to each pint of juice 1 pound sugar; stir until dissolved; put it over the fire to boil 3 minutes; skim well; add to each quart of syrup ½ gill of French brandy and bottle. Or take nice, ripe berries, mash and strain them; add to each pint of juice 1 pound sugar, ½ teaspoonful ground cloves and the same of cinnamon and mace; boil 5 minutes; add to 1 gallon of syrup ½ pint brandy and bottle.

Raspberry Syrup (without boiling)

Mash some ripe berries in a stone jar or bowl and set the paste for 3 days (covered with a linen cloth) in a cool cellar; then press out the juice through a coarse bag; let it stand for 6 hours; drain off the clear juice and leave the sediment; add to 1 pint juice 1 pound sugar, stir for 1 hour and bottle; cork bottles loosely and set them for 4 days in the sun; then filter through a fine flannel bag; re-bottle the syrup in small bottles, cork well and cover corks with beeswax. Syrup made in this way is excellent for sauces. Strawberry and Currant Syrup without boiling is made in the same manner.

Raspberry Syrup (without fruit)

To make 8 gallons of syrup prepare a plain syrup of 18 pounds sugar
with 5 gallons of water and put it in a clean mixing barrel; next dissolve 2 ounces tataric acid in 1 pint cold water and add it to the syrup; then pour 1 quart boiling water over 4 ounces powdered orrisroot; let it get cold; then filter; add it also to the syrup and stir up well. Color it with the following mixture: Take ½ pound mallow or malva flowers and soak them in ½ gallon water for 6 hours; then mash in a mortar 2 ounces cochineal and 2 ounces alum and pour over these 2 quarts boiling water, and when cold filter; next mix both colors together, add them to the syrup and stir for 15-20 minutes. This is an excellent recipe for imitation of raspberry syrup.

Raspberry and Currant Syrup

Take equal quantities of raspberries and currants; free the latter from
stems; put the fruit together into a stone jar or bowl, mash it up, cover with a cloth and let stand for 24 hours; then inclose the fruit in a coarse bag, press out the juice and to each pint add 1 pound sugar; let it boil up and bottle.

Strawberry Syrup

Choose none but fine, ripe berries if you wish your syrup to be good; mash the
strawberries in a stone jar or bowl; cover with a thin white cloth and let them stand 24 hours at a temperature of 70° to 80° F.; then inclose in a flannel bag and press them; add to each pint of juice 1 pound sugar; stir until the sugar is dissolved; then put it over the fire, let it boil up, skim well, remove from fire and bottle while hot.

Pineapple Syrup

Pare and cut some large, ripe pineapples into small pieces; put them in a stone jar or
large bowl; sprinkle a little sugar between and let the pineapples stand covered with a cloth in cellar for 36 hours, or until they have bubbles on top; then strain through a sieve or coarse bag, and if not clear enough strain again through a flannel bag; add to each pint of juice 1 pound of sugar; stir until the sugar is melted; then put it over the fire and simmer 3 minutes; skim and put the syrup in bottles; cork well and keep them in cool place. This syrup may be thinned with 2 parts plain syrup.

Plain or Sugar Syrup

Dissolve 4 pounds white sugar, 1 quart cold water and the beaten white of 1 egg; stir until sugar is dissolved; simmer for 3 minutes; skim well, strain through a fine flannel bag and bottle in well corked bottles.